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Show Film 98
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#ShowFilm98
#Gordon Ramsay's
Transcript
00:00There is nowhere for these guys to hide.
00:02To uncover the fatal flaws of a once successful restaurant.
00:07This place is on its last legs.
00:09We're dying.
00:09With the help of my insider,
00:11leave your head down and speak the truth.
00:13I'll restore the restaurant.
00:14Let's get cooking.
00:14From the inside out.
00:16This is where it starts.
00:17We can't wait for something to break.
00:19We've got to do it now before it's too late.
00:21Come on.
00:21I got it, I got it.
00:22Oh my God, thank you.
00:30I'm in beautiful Phoenix, Arizona.
00:35On my way to Mrs. White's Golden Rule Cafe.
00:39It's been open for over 60 years.
00:41But sadly, the restaurant is on the verge of losing the legacy.
00:45Now, the restaurant's closed.
00:47I'm going to sneak in and find out where all those problems really are.
00:55My insider said there's no key.
00:57And the only way to get into this thing was a screwdriver next to the ice machine.
01:04There is that.
01:05How crazy is that?
01:08Oh man.
01:09Ian?
01:14Yeah.
01:15Have you done that before?
01:17Let's go, let's go, let's go.
01:21I never get to see this.
01:24Let's see here.
01:27This black light is incredible.
01:30It highlights stuff you can't see to the naked eye.
01:33Oh boy.
01:34Dear, oh dear.
01:36Looking at the bacteria and the filth.
01:39It's like something out of a crime scene.
01:43That's gross.
01:44Gross, gross, gross, gross, gross, gross.
01:51Look at the mess in here.
01:52And what is that?
01:55This is why a staple in Vietnam, but it's not a catfish.
01:59And if they've got catfish in the menu and they're being dishonored to their customers,
02:04they're in trouble.
02:09Dear, oh dear, oh dear.
02:10That's just chicken left to defrost inside all that stinking, rotten blood and all that water.
02:19It's like a swimming pool in there.
02:21Oh, .
02:23Oh, jeez.
02:25This is grim.
02:27Man, this kitchen is so hot in here.
02:30That oven is still on.
02:32Wait, there's no knobs.
02:34I'm going to turn that off.
02:35I can get this snake camera into places you may never expect a camera to go.
02:44Look at that.
02:44We're talking about three or four inches of just sludge inside the fryer.
02:50One naked flame anywhere near that.
02:52Grease.
02:53This whole kitchen is going to be engulfed.
02:55So dangerous.
02:57That is a ticking time bomb.
02:59Jason, look.
03:00The fire extinguishers.
03:02They're out of date by 10 years.
03:04Right.
03:05Oven is off.
03:05Dying room.
03:11What a shame.
03:13How do customers sit down and this?
03:16So sad.
03:17Wait, what's this over here?
03:18It's like a shrine.
03:20To Mrs. White.
03:21Soul food at its best.
03:23Yeah, sadly, my darling.
03:25That was years ago.
03:27There's the menu.
03:29The catfish.
03:32It's there.
03:32That was a big no-no.
03:34I need to wash my hands.
03:36Oh, man.
03:38This is terrible.
03:39Everything my insider has told me is absolute bang to right.
03:44It's correct.
03:45Shocking.
03:46Really shocking.
03:48Let's get out of here.
03:50Quickly.
03:50You got me, sir?
04:17Yeah, loud and clear.
04:18Great.
04:19The restaurant is live.
04:20Great.
04:22My insider is crucial because it gives me a real bird's eye view to how bad it is and how brave
04:29they are to tell me the truth.
04:34Wow.
04:35Look at that.
04:37Mrs. White enters our own restaurant to go straight to the kitchen.
04:40This lady should have retired over 30 years ago.
04:45Yay.
04:46That is incredible.
04:48Don't come taste test everything.
04:50Mm-hmm.
04:52Well, my name is Elizabeth J. White, the co-owner of Golden Rue Cafe.
04:57And I am a hundred and one.
05:03What's wrong?
05:04Too sweet.
05:05Too sweet?
05:05I made that.
05:06You don't want your cabbage sweet.
05:08Yes, ma'am.
05:10We opened the restaurant in 64.
05:12I had four little children.
05:14I knew how to cook better than I did anything else.
05:17So we opened the restaurant and called it the Golden Rue.
05:21I'm going to shiver you for you.
05:22Look at her.
05:24The fact that she's commanding respect.
05:26A hundred and one.
05:28How is she doing it?
05:32Coming.
05:32My dad honking.
05:41That must be Larry, Mrs. White's son.
05:47Hey, y'all haven't mopped their bathroom in about a month, huh?
05:50Really?
05:51It needs some good hot water.
05:53It needs a whole new floor, Mr. Larry.
05:56I'm Larry White.
05:57I'm 75 years old.
05:59I've worked here ever since I was 13.
06:00I've been here day and night, man.
06:03I've really lived my whole life with this restaurant.
06:06Do you think you'll ever retire?
06:08Retirement is not possible.
06:10It's the impossibility in the business when you go on and own it.
06:14Now we're only down to four working burners back here.
06:18Oh, boy.
06:19This kitchen is a dinosaur.
06:22Last night, I saw they can't even turn the stove on or off
06:25at any particular time because they need pliers.
06:27Man, this is so sad.
06:30Would you fix that, Mr. Larry?
06:32Bet you won't.
06:33One day, Mr. Larry, you're going to be gone, and it's going to be Kiana.
06:37What do you mean I'll be gone?
06:38Don't worry about everything.
06:39Why wouldn't you be slowly helping her progress?
06:43She's going to have to fix all these things eventually on her own.
06:47I worked at Mrs. White's off and on 16 years.
06:50A lot of issues that I'm seeing right now come from Mr. Larry,
06:54like replacing things that are broken.
06:56We don't make the bigger decisions when it comes to stoves, inventory, payroll.
07:00You're the owner of this company.
07:02I get 16 years.
07:04It's hard to let go.
07:05But it's also like in order to start changing, you have to change who you are.
07:08You know, that also goes back to the company credit card.
07:11If I had a company credit card, I would.
07:13My name is Kiana White, and I'm the manager here at Mrs. White's Golden Rule Cafe.
07:17I would love to have the restaurant passed on to me,
07:20but my dad's still the owner and still runs the place, which is a mess.
07:25I think I could really turn this place around.
07:28But it takes money to do that, and I have not received a company credit card yet.
07:32I need him to just kind of give me that authority.
07:36So it just makes me emotional because my grandmother worked here to support her kids.
07:41So now I'm here to support my kids.
07:45I don't want all my years here to be for nothing.
07:48All the sacrifice, all the time I've taken away from my kids.
07:52So it has to mean something in the end.
07:54Mr. Larry, I'm going to be here almost two years, and I've never got a 10, 20 cent raise.
08:00You know, I appreciate you.
08:01I feel for her right now.
08:02Any company gives you $1, 15, 20 cents.
08:05You know what I mean?
08:06Let me tell you something right now to quiet you down.
08:09I'm going to set you up right now.
08:10He has no respect for his staff.
08:12That's not good.
08:13Don't sit there and tell me I don't do nothing about people.
08:16I'm the most giving person in this world.
08:19Tiana.
08:19Yes.
08:20Kids still try and tell me I don't do anything.
08:22Wait, wait, he's twisting my words.
08:25He's twisting my words.
08:26I'm the most giving person in the world.
08:28No, wait, pause, pause.
08:29I'm the most giving person in the world.
08:30No, I did not say that.
08:31Shut up!
08:33Wow.
08:34What an attitude.
08:35He's going to be a piece of work.
08:36Don't sit there and tell me I don't do nothing about people.
08:49Wait, pause, pause.
08:50Tiana.
08:51Wow.
08:52He has no respect for his staff.
08:54He's going to be a piece of work.
08:57Hey, chef.
08:58Take a look.
08:58Camera three.
08:59Larry's car.
09:00Front seat.
09:00Passenger side.
09:01Yeah, I've just come off from two to three.
09:03Zoom in.
09:06Oh, my Lord.
09:07It's not.
09:08That's why.
09:09That is catfish.
09:10So what is he doing?
09:12Larry's forgotten he's got frozen catfish fillets.
09:16Defrosting in the front seat of his vehicle.
09:20We're in Arizona.
09:22It is in the hiatus.
09:23I should be in the fridge defrosting properly.
09:27Not good.
09:28Not good at all.
09:29Okay, y'all.
09:30Nice to meet you.
09:31Thank you, y'all.
09:32Bye-bye.
09:34Look at her.
09:35A hundred and one-year-old owner leaving her restaurant with her family.
09:40My big question now is, what happens to this restaurant when she's not around?
09:45When the cat's away, the mice will play.
09:51Dear, oh, dear.
09:53One, two, three, four.
09:55You guys dining in?
09:56Yeah.
09:57All right.
09:57Oh, no.
10:00Scraping your nails as customers are walking through the door.
10:04So how are you guys doing today?
10:05Good.
10:05How about you?
10:06Good.
10:07That's Jay, Keanu's son.
10:09I remember when I was a little kid and I used to see lines wrapped around the building, literally.
10:16It's nowhere near how it used to be.
10:18My mom, she takes care of three kids by herself.
10:21And seeing her sacrifice for the restaurant and her sacrifice for her dad and her grandma,
10:26it's an example for me.
10:28So you guys ready to order?
10:29Are you going to get the catfish?
10:31Uh-huh.
10:32Oh, boy.
10:33Just when you thought you've ordered catfish and you've got sway, let me tell you.
10:37The real catfish is in the front of Larry's car, melting, defrosting, and stinking.
10:45Larry, for goodness sake.
10:47How did everything go?
10:48Could have been better.
10:50Where's the first time?
10:51Okay.
10:52Take care.
10:52Now, I've got a secret weapon on my sleeve.
10:55I've enlisted the help of an amazing chef, a dear friend of mine, Rock Harper.
10:59He is the season three winner of Hell's Kitchen, and he hails from Washington and runs a prolific
11:04restaurant there.
11:05So this guy will be my eyes and ears, and he can do something that I can't do in this
11:10restaurant.
11:10He can taste the food and give me direct feedback.
11:16Hey, bud.
11:17Good to see you, man.
11:18Good to see you.
11:18Yeah.
11:19Sit down, sit down.
11:20Okay, tough on this one.
11:21Yeah.
11:21You know the essence of soul food, right?
11:23It's my thing.
11:24Growing up, watching mum, grandma.
11:26This place is a million miles away from there.
11:28Oh, wow.
11:28So I have an insider, one member of the team that's been keeping me updated on everything.
11:34And so I need you to get in there and be my eyes and ears.
11:38Okay.
11:38You got your body cam?
11:39Yes.
11:39Yeah?
11:40I'll be talking to you on your comms.
11:42Okay.
11:43Thanks, chef.
11:43I'm on it.
11:44Yeah.
11:44I'll see you in a little bit.
11:45Okay.
11:45Good luck, my man.
11:46Good luck.
11:51Uh, Rob, can you hear me?
11:56Yes.
11:57Can you hear me?
11:58Yep.
12:00Hello.
12:00Hey.
12:01How are you doing?
12:01How are you doing today?
12:02I'm well.
12:03We got everything in this menu today except for macaroni salad.
12:05Okay.
12:06I'll come right back, hey?
12:07All right.
12:08Hey, Rob, you can be, uh, pretending to talk on your telephone if you want to talk to me.
12:12Um, just FYI, on the right-hand side, there's a letterbox just in case you're expecting any
12:16mail.
12:18That's it.
12:20My God, we all set?
12:22Uh, yeah.
12:23Let me do the smothered chicken, and I serve with the mac and cheese and a black-eyed piece.
12:29So, I'll do that, and then the collards, you know, it's a lot of food.
12:36Let me do the sweet potatoes as well.
12:38All right.
12:39That's right.
12:39Got you.
12:40Okay.
12:40Thank you, man.
12:41Nice.
12:44Why is Larry yawning?
12:50Come on, Larry.
12:51This is the demise of your mother's reputation.
12:56Oh, boy.
12:59Hey, Rob, what's going on?
13:01Still no food?
13:02Not yet.
13:03Would you like me to mail order you some through the letterbox?
13:06It'll come bloody quicker.
13:09Yeah.
13:10What do you need, Jamal?
13:10Where we at?
13:11Oh, we need, um, some smothered chicken.
13:15Five pieces of chicken?
13:16Yeah.
13:16Chicken should be dredged and then fried, which keeps it crisp on the outside and moist in
13:21the center.
13:22I mean, so many shortcuts.
13:23If I turn it dry, I can guarantee Mrs. Y wasn't serving chicken like this years ago.
13:29Oh, my goodness me.
13:33Larry's zonked out, fast asleep.
13:37He hasn't moved.
13:39Oh, man.
13:40Honestly.
13:42It's me?
13:43Yeah, and then that team should be actually doing the rest of the food.
13:46All right.
13:47I'm a little scared.
13:49There's a church across the street.
13:50I need to bless the food.
13:51Oh, no.
13:53What is he doing there?
13:55What is Jamal doing?
13:58The fact they can't even turn the stove on or off for any particular time because they
14:02need pliers.
14:03This whole kitchen is unsafe.
14:06Dear, oh, dear.
14:08All right.
14:08Here goes your meal, okay?
14:10I appreciate it.
14:10You're welcome.
14:12Some greens.
14:14Southern staple.
14:15Mm-hmm.
14:17No flavor.
14:18Damn.
14:18I guarantee Mrs. White wasn't cooking like this.
14:20Yeah.
14:21Cooking with no soul there.
14:22That's for sure.
14:23And the entree, what is that you got?
14:25So I got the smothered chicken.
14:27It smells like dish soap.
14:30I'm scared to eat it, but...
14:34Oh.
14:35Mm-mm.
14:37Mm-mm.
14:39I'm sorry.
14:40I know that.
14:40It's just, it tastes like mop water.
14:42It looked disgusting, honestly.
14:45And last night, I'm so sorry, there was a box of chicken in the walk-in swimming in
14:49its slimy juice.
14:51It's literally making me sick.
14:53Ooh.
14:54After witnessing these problems firsthand, the standard of the food being served in Mrs.
14:59White's is so sad.
15:01And yet the man that's been given the reins, he's just learned to disintegrate, compromising
15:06the standards.
15:07Come on, Larry.
15:08You're the owner.
15:09Your mother deserves to sleep, but not you, my man.
15:11I've seen enough.
15:12I'm going in.
15:14Oh, boy.
15:28I'm going in.
15:30Oh, boy.
15:32First things first, catfish out of that car.
15:35Did anyone over here have fried chicken, cabbage, and mac?
15:50That was easy.
15:56That's Ramsey.
15:57Oh, yeah.
15:58That's a boss man.
15:59He's here.
16:00Ladies and gentlemen, putting your knife and forks down, please.
16:03Mom, Gordon Ramsay's here.
16:05I've seen enough.
16:06The restaurant is closed.
16:08What?
16:09Are you serious?
16:10Chef Gordon Ramsay.
16:12Oh, hell no.
16:13That's the main man.
16:14Gordon, come here.
16:16Oh, boy.
16:16I knew I was in trouble.
16:18Could you get everybody out of the kitchen for me, please?
16:20I'll explain.
16:23I don't know what.
16:25My apologies.
16:26I don't know what to think.
16:27We thought it was going to be a restaurant refresh.
16:29We're not thinking about no Gordon Ramsay.
16:30I don't understand.
16:31I know you don't understand.
16:32And I just say, I cannot let you eat any more food.
16:35What is more than I?
16:38Can all the team come out here?
16:40Everybody out.
16:48First of all, I know you thought you were on some renovation show.
16:54Nothing of the sort.
16:58I've been watching everything.
16:59I've been inside here last night.
17:04And I have an insider that has been helping me from day one.
17:12And the insider is in this room.
17:17Oh, my gosh.
17:20When Gordon says that there's an insider and it's one of us,
17:23I'm just like, couldn't be no one here.
17:25This is Mrs. White's son.
17:26This is Mrs. White's granddaughter.
17:28Her great-grandson.
17:30You know, there's no way.
17:31Everybody here, you know, they just seem cool.
17:33Like, we're all going through this together.
17:35But knowing that as an insider, definitely has my eyes open a little bit more.
17:39I'm just completely at a loss for words.
17:42Honestly, I've seen enough.
17:44My insider told me that things were bad, but I didn't quite expect them to be this bad.
17:51And I'm embarrassed.
17:53Larry, there's your catfish.
17:55It's been in your car for over three hours.
17:58That catfish was just about restaurant depot.
18:03He was here.
18:04The fish is still good.
18:06No, come on.
18:07The catfish in the walking is from Vietnam.
18:14It's fake, Larry.
18:17Man, damn, you're the car that is.
18:20And you know you left the oven on?
18:21The oven doesn't turn off.
18:22I know it doesn't turn off because there's no knobs.
18:25You have no idea how dangerous that is.
18:27I know how dangerous it is, but I didn't touch anything.
18:32Missy's White's Golden Rule Cafe.
18:35This is like, Larry's No Rule Cafe.
18:41Chef Ramsay laying into my desk.
18:44Maybe that can let him know that change is in the airboat.
18:47It needs to happen for us to continue in this business.
18:5062 years.
18:52You need to protect the legacy.
18:55Not destroy it.
18:58What the hell?
19:00Don't come at me like that.
19:01That's not right, you know.
19:04And you're the future, Kiana.
19:08How does that make you feel?
19:11A lot of times it makes me feel like I'm kind of...
19:14I just...
19:16I just do as much as I can do with what I can do, with the tools that I have.
19:22There's not a lot that I can do to move it forward or to continue the legacy.
19:30It's just not much that I can do on my own.
19:34Jay, how important is this for you?
19:36I mean, it's extremely important, because my mom's next in line.
19:39And if this business goes, then what is my mom going to do?
19:43Because she sacrificed her whole life being here, you know.
19:49Larry, you've got your own daughter, your grandson, willing to try and turn this place around.
19:56Mm-hmm.
19:57Yet, you're controlling them.
20:00Why haven't you empowered them to take over?
20:03What are you holding back from?
20:06Are you a control freak?
20:07No.
20:10Kiana, is he a control freak?
20:11Yes.
20:13Oh, I am.
20:13Good for you.
20:14It really does pain me that this is about to close.
20:19And if you've got any chance to protect this legacy, we need to change.
20:23Quickly.
20:23It felt great to have Chef Ramsay come in there and say what we've been saying to Mr. Larry for many, many years.
20:30I felt like he was just taking the feelings and words from me and just kind of expressing it in a different way towards Mr. Larry.
20:36Larry, we've got to get our s*** together.
20:38And it starts with you.
20:40This is real.
20:41I can't do it without you wanting to change.
20:46Think about it.
20:53Lord have mercy.
20:57That's crazy.
21:04I knew I should have brought that catfish inside.
21:07Oh, Miss White gonna be hot, boy.
21:10Ain't no chair of Miss White nothing.
21:11Oh, please.
21:13Wait a minute.
21:15Who's the insider?
21:16Jay.
21:17Are you the insider?
21:19No, Kiana.
21:19Probably him.
21:21What?
21:22Are you the insider?
21:23Huh?
21:24You, you're the insider.
21:25I'm not the insider.
21:26I think your insider is Regina.
21:28Because she's a professional.
21:30She want things right here.
21:31Whoever the insider is might live with you.
21:33As I'm sitting here and I'm watching Kiana, I'm just like, maybe you're the insider.
21:38Because I've never seen you as quiet, you know?
21:40I don't even, I'm speechless.
21:41We're all mad, confused, angry, but if this restaurant doesn't straighten up, then we need to shut down, it's heartbreaking.
21:50The fish still froze hard as a rock.
21:52Oh, Larry.
21:53Put a sock in it, man.
21:56Honestly, right now I need to confront Larry to really understand why is this restaurant in this state?
22:00He's coming back.
22:07Okay.
22:09Truthfully now, how are you feeling?
22:12I was hurt, disappointed.
22:15I am not here to hurt you.
22:17I'm here to help you.
22:19And I promise you, you need help.
22:21This place needs to thrive.
22:22Can you accept change?
22:30Do you mind if I just have two minutes with Pops?
22:34Guys, time out.
22:36All of you, please.
22:38Cameras too, please.
22:39The whole lot.
22:39Everybody out.
22:42Sound, camera, out.
22:46Everybody flew out.
22:47Man, for real, right?
22:52Oh, Larry.
22:58I'm concerned, my man.
23:00Um, I'm broke.
23:04As hell.
23:08Me and my mom are broke.
23:10Ain't got a damn thing.
23:13I'm sorry you're broke.
23:15How much money are you losing a week?
23:17I lose a lot of money a week.
23:19How much?
23:20Roughly.
23:21I don't know about.
23:22$2,000.
23:26That's just topping $100,000 a year.
23:29Yeah.
23:32Why haven't you offloaded any of these financial worries to your daughter?
23:39I couldn't.
23:39I was ashamed.
23:41You're ashamed.
23:41Shame as hell, man.
23:43That's why I keep the credit card.
23:45That's why I don't want her to take no money to the bank deposit,
23:47because you see what you got in there.
23:49I didn't tell them.
23:52I didn't tell my mom nor my daughter that the restaurant was going through tough times.
23:57As a father, you grow by example, always taking care of my family.
24:01I'm the one who's supposed to hold up the restaurant, so I had to take that weight and just go with it like everything was good, you know?
24:09I met the insider, and do you know what they did?
24:13What did you do?
24:14They burst into tears because of the way they loved you, loved your mother,
24:24and they didn't want this place to close.
24:26Right.
24:28We're failing, my man.
24:30I know.
24:31Now, I'm not saying that's your fault, but you are 75 years of age.
24:35Yes, sir.
24:36Right?
24:36You're not the greatest of health.
24:39I'm not.
24:39And I'll be honest, this place has to function without you.
24:43We have to look at the future generations.
24:45We have to look at Kiana standing on her own two feet.
24:47Yeah.
24:48Mum's legacy is in your hands, and it's your job now to protect that and pass the baton down to Kiana.
24:57Right.
24:58You need to let go.
25:00Do you believe that Kiana is capable of carrying on the legacy?
25:04Man, Kiana's very capable.
25:08Now it's Kiana's time.
25:10Time to pass the torch.
25:12Got it, my man.
25:13Yes, sir.
25:13Before it's too late.
25:16I'm sad.
25:17I'm heartbroken.
25:19You've got to take that serious, Larry.
25:20I take it serious.
25:22But Chef Ramsay is 100% correct.
25:26It's time.
25:27It's time.
25:29Thank you, sir.
25:39Larry's finally opened up, and it's clear that he's riddled with guilt.
25:42It all started with Mrs. White.
25:44Over six decades of running a business.
25:46That's the pressure now.
25:48To protect that, move it on, and get it back on course for the next six decades.
25:54There's a lot of work to do.
25:57Hey, guys.
26:16Everybody back in.
26:17There's a lot of work to do.
26:18Okay.
26:20Knowing now what I know.
26:22There's a lot of work to do.
26:24We're going to transform that kitchen.
26:25We're going to transform the dining room.
26:27We're going to take the DNA of that menu, and we're going to bring it in to the 21st century.
26:32How old are you now?
26:33I'm 20.
26:34What do you look at every day?
26:36Instagram.
26:37Social media.
26:38How can we be open for 65 years, and we have 3,500 followers, barely posting once a month?
26:47What does that mean for you, Larry, social media?
26:50No, how.
26:51Where is it at?
26:52Where did it go?
26:53What's happening?
26:54But that is not on your flip phone from 1992.
26:57No, it's not.
26:59We need to get into 2025 quickly.
27:02If you were to post right now and have some fun with food, what would you put on there?
27:06Sliders.
27:07Why sliders?
27:08I feel like that's in.
27:11Yeah.
27:11Like right now.
27:12Fun stuff that you can pick up, grab, and go.
27:14Tomorrow, we are going to get a food truck, and we're going to go live on social media
27:20and try to make Mrs. White the oldest contributor on social media.
27:26Kiana, for the first time, you're going to be in charge.
27:28You're going to set up the truck.
27:30All right.
27:30Jen, I want you to promote the pop-up on social media.
27:33Get creative.
27:34You're in charge of drawing a crowd and have some fun.
27:37How does that sound?
27:40Larry, are you with us, or are you going to be sleeping?
27:41I ain't going to sleep on there.
27:45As Jay poster pulling the crowds for tomorrow's food truck event, I brief my team, who are
27:51working through the night on how to best upgrade the tired and broken equipment and restore
27:56the restaurant to its former glory.
28:02It's the morning of a pop-up, and I've realized that I can't go any further without meeting the
28:07woman herself, the wonderful Mrs. White.
28:10Good morning.
28:11Oh, look at you.
28:14You didn't come to see me, did you?
28:16Did you go to my cafe?
28:17Well, first of all, it's so nice to see you.
28:20Oh, boy.
28:22Oh, boy.
28:24I can't believe Mr. Gordon Ramsay is here.
28:28He's a wonderful man.
28:29Thank Gordon.
28:31Tell me back to the beginning when you opened that restaurant.
28:33How hard was it?
28:34It was real hard because there wasn't any money.
28:36We used to be open seven days a week, 24 hours a day.
28:40Seriously.
28:40And word of mouth would kill you or it'd make you.
28:43And were you behind the line every day?
28:44Were you in there running that place every day?
28:46Yes.
28:46You never took a day off?
28:47Yeah.
28:48No.
28:49This year, I celebrate 25 years running my restaurant.
28:52And to be with you now, celebrating over six decades, it's an honor.
28:56God bless you above what you thought he could.
28:59Well, thank you.
29:00But I've got a long way to go to get to 65 years.
29:03Well, it takes time.
29:05This legacy needs to be protected.
29:07That's why I'm here.
29:08You know that.
29:09Can't talk to you about your son, Larry.
29:11Between you and I, he's been a bit naughty over the last couple of months.
29:14He's getting where he can't do what he needs to do and what he used to do.
29:19Now, sometimes we have swabs.
29:21And I tell them all the time, when you have swabs, tell them it's swabs.
29:25When it's catfish, tell them it's catfish.
29:27They're not doing that.
29:28We've got to protect him.
29:29We've got to protect you.
29:30And now he has to be prepared to hand it over to the younger generation.
29:34Holding Don to your recipes.
29:36Yeah.
29:37Oh, yeah.
29:38They're going nowhere.
29:39And hopefully, Larry can hand the reins over to Kiana.
29:43She's good, isn't she?
29:44Yeah, she is.
29:46Legacy is a good thing.
29:48My granddaughter, if she want to keep doing it, that would be another blessing from the Lord.
29:54Pass it on.
29:58We're going to make some changes back at the restaurant.
30:01But before we do that, we want to start getting the word out that we've got some new sliders.
30:07Shall we get prepping?
30:08Yeah.
30:09I'm so excited for this.
30:10She may be 101, but that's not going to stop this legend from helping out at her pop-up truck.
30:17And just before we start, I just want to show you something.
30:20Do you recognize that lady?
30:23Wow.
30:23Now, we're going to do some sliders.
30:27There's your bases.
30:29And this is for the little slider.
30:31There we go.
30:31We got a little fork to do this?
30:32Yes, of course.
30:33Absolutely.
30:34What else go on here?
30:36A little bit of sauce.
30:37This is your breading, by the way, and your recipe for the chicken as well.
30:41All right.
30:42There we go.
30:42That's good.
30:43Look at the people coming.
30:44Come on over, guys.
30:45Let's go.
30:46All right.
30:47Chef Ramsay reposted our post, so we need to capitalize on this moment, get this fresh
30:56hot food out, make sure it tastes great.
30:57Hey, step right up.
30:59Step right up.
31:0060 plus years in business.
31:02Reintroducing ourselves to the community.
31:04This is Kiana's chance to show her dad that she's ready to run the business.
31:08This is so good.
31:10Taste test, 9.5.
31:12See the crowd out here really enjoying our new recipes.
31:16And my grandmother kind of at the side looking proud and really kind of letting me come
31:20out here and kind of do my thing.
31:21Ladies first, we have plenty.
31:23But my dad, he's kind of stubborn, kind of bullheaded.
31:28What a turnout.
31:29What a great turnout.
31:30Come on.
31:31Seriously.
31:32And I'm just wondering, is he really coming around to let me kind of take control here?
31:37Look what she's up to.
31:38Yeah, I know.
31:38Hi.
31:39Welcome, welcome.
31:41Good job.
31:42She's incredible.
31:44Good.
31:45You happy?
31:45Come back.
31:46Woo.
31:47I'm happy.
31:49All right.
31:51Kiana's doing a wonderful job.
31:53That feel good knowing that the new generation is ready to start all over again.
31:57I love it, man.
31:58I love it.
31:58She's amazing.
31:59She is.
32:00But whoever the insider is, I'm so glad he missed that.
32:04Anyone else that haven't got a slider yet?
32:06Come on.
32:06Get on over here.
32:07Now that we're seeing that, you know, we have a good reaction from being out at the park,
32:12tonight's dinner service, I can't let that momentum go down.
32:15We just have to keep it at this pace or this business is going to plummet.
32:18I can't wait to show you the ration later.
32:21Final question.
32:22How old do you think I am?
32:23You're about, um, 74.
32:2674.
32:2774?
32:28Yes.
32:29You're absolutely right.
32:3074.
32:30You are?
32:31A year younger than Larry.
32:46My insider told me that things look bad, and so we're taking this plane space and bringing
32:53it forward.
32:58Okay, here we go.
33:01Oh!
33:03Oh!
33:04My God!
33:06Oh!
33:07Look at what y'all did!
33:10I never get to see this.
33:11Gone is that old 1970 classroom tables and chairs.
33:15It's lined now with that beautiful teak wood.
33:18Oh, my God.
33:19One of the most exciting parts is this bar top with those new, incredible seats.
33:26But wait till they see the kitchen.
33:28Oh!
33:28This is real nice!
33:31We've got knobs on the stove!
33:33Brand new fryers.
33:34Stunning hex lab pans.
33:36And y'all don't got to worry about stove tops.
33:39We got 10 eyes now.
33:4110 of them!
33:42My God.
33:43Thank you, Jesus.
33:44I got a new stove.
33:47I got a new dining room.
33:48If that don't be the weight off your shoulder, I don't know what it is.
33:52Oh, look at this!
33:54Look at that picture!
33:55It's so good.
33:55He's spotting the old pictures.
33:57Wow!
33:57Look at that!
33:58Look at this!
33:58Wow!
33:59It definitely makes me a little bit emotional just seeing all the generations, seeing my papa,
34:04my Gigi, my mom.
34:05There's my mom, mom and dad right there.
34:08I'm motivated to keep this legacy going.
34:12Keanu looks so happy.
34:13It makes me happy.
34:14Seeing the family photos, it just brings me back to that time.
34:18We're cooking lunch for each other and my brother making us sandwiches and things like that.
34:24Wow!
34:25It's just an overwhelming feeling, a happy feeling.
34:28Chef Ramsay performed a miracle.
34:31Okay, I'm going in.
34:38I love it!
34:39This is nice.
34:41We love it!
34:42Yeah, we love it!
34:43And this just gives me an overpowering joy.
34:47Can I just give you a big hug?
34:49Of course you can.
34:50I love it.
34:52I just love it.
34:55Amazing.
34:56We've collected all these amazing photographs, the family.
34:59So wherever you sit, there's reflections of a legacy to this incredible soul food cafe.
35:04Absolutely.
35:04Oh, and guess what?
35:05We've got breaking news.
35:07What's that?
35:08Brand new fire extinguishers.
35:10Whoa!
35:12Well indicted, yes!
35:14We have to protect this place, right?
35:16Love it.
35:17Amazing.
35:18Right, everyone come out just for literally 30 seconds.
35:20This restaurant's been running for over 60 years.
35:26Yeah.
35:26And in order to show you the respect that you deserve, we have a little surprise for you.
35:33One, two, three.
35:35Woo-hoo!
35:36Woo-hoo!
35:37Woo-hoo!
35:37Woo-hoo!
35:38Woo-hoo!
35:39Woo-hoo!
35:40Woo-hoo!
35:41Woo-hoo!
35:42All right!
35:43I just feel wonderful.
35:44I feel like screaming.
35:45There's a buzz out there.
35:47Let's get this thing going viral.
35:49Star attraction.
35:50That next generation.
35:53It's just a blessing.
35:54Uh-huh.
35:59Mrs. White, 101 years of age.
36:01I have so much respect for that woman.
36:03It's extraordinary.
36:04But they still have no idea who this insider is.
36:09Right, take a seat.
36:10Let's get to business.
36:12This week was really important for all of us to safeguard this legacy and to protect this restaurant going forward.
36:19I couldn't have done it without an incredible individual that has kept me up to date.
36:29This person has been an extraordinary insider.
36:33And I have one more surprise.
36:36Would you like to meet them?
36:38Say what?
36:41Sitting here and I'm watching Kiana and Jay, I'm just like, I'm not the insider.
36:45This person I have to give so much respect to for laying themself bare.
36:55Would the insider reveal themselves?
36:59Would the insider reveal themselves?
37:14Oh no.
37:15Would the insider reveal themselves?
37:26Oh no.
37:28What?
37:29Kiana!
37:31Hey, come here.
37:32You did that.
37:34Wow.
37:36You knew this whole time.
37:38Mom's the word.
37:40What's happened?
37:41You see how my dad is, just like, barking orders.
37:44If he gives me a little more control, I can get this place running the way it should be.
37:48I can see that.
37:50How are you feeling?
37:52Overwhelmed, but I'm happy that you're here.
37:55I'm here to help you, okay?
37:57I really am.
37:58Okay.
38:00Do you have an idea how hard this was?
38:03Feeling disloyal, but it was all from the heart.
38:05The respect she has for grandma and for what she wants to do to this business is extraordinary.
38:10Oh, we love you so much, baby.
38:12Kiana, what she did was the right thing.
38:15It's all well done.
38:17Kiana made that dream come true for her and the rest of the generation.
38:20How proud are you of your mom right now?
38:22You know, just to see her step up, I'm really proud of you.
38:25I'm happy for you.
38:27That was right, that was right.
38:29Now, are we ready to reopen this place tonight?
38:31We are.
38:32Yes.
38:33It's goal time.
38:39I'm starting to chop.
38:41You got that over there?
38:42Yes, ma'am.
38:43Now we've got the restaurant sets.
38:44Kiana is holding those reins.
38:46And Mrs. White can feel confident that the future of this restaurant is in safe hands.
38:52I've taken Mrs. White's original recipe from 1965 and pulled their presentation into 2025 to appeal to the younger diner.
39:00It looks set.
39:01It looks ready.
39:06Oh, this is phenomenal.
39:08Oh, my goodness me.
39:09I can't believe it.
39:10They're all walking around taking pictures.
39:11That's the first, let me tell you.
39:13Word is out.
39:14Welcome to Mrs. White's.
39:17Folly Boat.
39:20Pork chops with gravy.
39:22We got the new menu.
39:23It's definitely going to take some getting used to, but we're up for the challenge.
39:27That's the first one for table seven, please.
39:29Fried chicken, yes sir.
39:31You're welcome.
39:33Really? I'm glad you guys are enjoying it. Good.
39:36Remind me of old days.
39:37It's really good.
39:38Put them chopped for me, please.
39:40I can't tell the future, but with Kiana wanting it, I just, I just feel wonderful.
39:46It's really, really good.
39:48Look at that. That is a complete 360 from what I discovered.
39:52Right. Let's go.
39:54You guys enjoying everything else?
39:56Oh, yeah. It's made with blood.
39:57Yeah, it's made with blood.
40:01Uh, Kiana.
40:02That looks good. Very good indeed.
40:03Okay, good.
40:04They're loving the food.
40:05Wonderful, yes.
40:06When you cook that pork chop, you'll drain them off there like that.
40:08Just a little bit of juice on there.
40:10And then that can just sit up there and dress.
40:12Okay.
40:13So fry, out, season, and in the oven.
40:16Fry out, season, and oven.
40:17Jamal, can you take over?
40:18Yes.
40:19Let's have a two-second chat together.
40:20Okay, absolutely.
40:22What a difference.
40:23Yes.
40:24I came here on a mission to save the legacy.
40:26Do you feel like you've got the reins?
40:27I do. I feel strong.
40:28I feel confident.
40:29I feel like I have this.
40:31Good.
40:32Don't tell anybody.
40:34I've got the credit card.
40:39Booyow!
40:40Finally, I'm not giving it back.
40:42No take backs.
40:43The torch has been passed.
40:45Hold on to those reins, okay?
40:46Yes.
40:47I appreciate that.
40:48All right.
40:49All right, all right, chef.
40:50Thank you, chef.
40:51Look after yourself.
40:52It's the next 50 years.
40:53Okay, that's right.
40:54I'm hopeful for change now, and that change is happening.
40:57This is my restaurant.
40:58I feel like it's a new day.
40:59Hello.
41:00How is everything?
41:01Chef Ramsay.
41:02He helped turn this restaurant around.
41:07We're so proud of Kiana.
41:09Yes, we are.
41:10Kiana stepped up.
41:11Miss White ran it.
41:12I ran it.
41:13Now she's doing it.
41:14I'm feeling good, good, good.
41:16Thank you so much.
41:19Thank you so much.
41:29When I first arrived, I found a 61-year-old restaurant that was literally falling apart.
41:36Trapped in the past by an owner, honestly unwilling to move forward.
41:42Thanks to Kiana's courage, the future of Mrs. White's Golden Rule Cafe should be shining bright.
41:51Hey, mum.
41:52It's me.
41:53I just want to leave you a quick message to say how much I love you.
41:56Take care, and I'll call you when you get up.
41:59Love you.
42:00Bye.
42:04Oh, no.
42:05Baked beans in mould.
42:07How much junk is in here?
42:09What are you doing?
42:10This is crazy.
42:11It is.
42:12I keep everything in my dungeon.
42:14What is that?
42:15We can't hold on to 20 years of nostalgia because right now we're on our arse.
42:20Oh, my goodness.
42:21The chicken is hitting the shrimp.
42:23Help me understand.
42:24Change?
42:25It can be exceptionally hard for me.
42:26You cannot be scared of change.
42:28I know.
42:29I need McGregor's to succeed.
42:31This didn't touch any shellfish.
42:33No, no.
42:34That is absolutely shocking.
42:36If I had to shut the doors, that's embarrassing.
42:39Not only are we letting go of the past, we are smashing the past.
42:44Oh, my God.
42:45Enough is enough.
42:46I'm done being nice.